Yield: 3 servings
|3.00 tablespoon||coarsely-cracked black pepper|
|5.00 pounds||duck; whole|
Preheat oven to 350 degrees. Zest oranges and lemons and chop zest finely. Squeeze juice from oranges and lemons. In a small bowl combine zest, juice, pepper and salt. Rub duck, inside and out, with all of the citrus-pepper mixture. In a roasting pan set duck on a vertical roaster and cook about 2½ hours, or until well-browned and crispy. Let rest, loosely covered with foil, 10 minutes before carving. This recipe yields 3 to 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-038 broadcast 02-13-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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